Camembert With White Truffle Cream Recipes

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Camembert Fondue With Truffle Essence image

Make and share this Camembert Fondue With Truffle Essence recipe from Food.com.

Provided by Mimi Bobeck

Categories Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons minced shallots
1/2 teaspoon unsalted butter
1 cup heavy cream
1 1/2 teaspoons truffle butter (available at some specialty food shops) or 1 teaspoon white truffle oil (available at some specialty food shops)
1 teaspoon finely chopped fresh chives
4 ounces camembert cheese, at room temperature
fresh pear, slices
grapes
walnuts
crusty raisin bread, sliced

Steps:

In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
Add cream and simmer, uncovered, until reduced to about 2/3 cup.
Remove pan from heat and stir in truffle butter or oil until incorporated.
Season sauce with salt and pepper and sprinkle with chives.
Cut Camembert into 4 pieces and arrange on 4 plates.
Divide warm sauce among plates, spooning it on either side of cheese.
Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Camembert Fondue with Truffle Essence image

Provided by David Burke

Categories Cheese Mushroom Appetizer Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons minced shallot
1/2 teaspoon unsalted butter
1 cup heavy cream
1 1/2 teaspoons truffle butter* or 1 teaspoon white truffle oil*
1 teaspoon finely chopped fresh chives
4 ounces Camembert at room temperature
fresh pear slices
grapes
walnuts
crusty raisin-bread slices

Steps:

In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.
Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
*available at some specialty food shops

PASTA WITH WHITE TRUFFLES

Pasta With White Truffles image

Provided by Moira Hodgson

Categories quick, pastas, main course

Time 20m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds fresh pasta (capellini or fettuccine)
1/2 cup unsalted butter
1 1/2 cups freshly grated Parmesan cheese
1 cup heavy cream
Coarse salt and freshly ground pepper to taste
About 1 ounce white truffle

Steps:

Cook the pasta in plenty of boiling salted water. Drain.
Meanwhile, in a large saucepan big enough to hold the cooked pasta easily, melt the butter.
Stir in the cheese and cream. Add the cooked pasta, toss well and sprinkle with salt and pepper.
Put into a serving dish and grate the truffle over the pasta or serve the truffle at the table allowing each guest to help himself. Serve additional cheese in a small bowl.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 18 grams, Sodium 359 milligrams, Sugar 1 gram, TransFat 0 grams

CAMEMBERT WITH WHITE TRUFFLE CREAM

Camembert With White Truffle Cream image

A lovely hors d'oeuvre, very rich and very delicious. It's also fairly easy to prepare. This tastes great paired with dried fruit such as figs, cherries, and pears and/or a nice crusty french bread.

Provided by Monstre Dame

Categories Cheese

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces camembert cheese, room temperature
2 teaspoons shallots, minced
1 teaspoon butter
1 cup heavy cream
1 teaspoon white truffle oil
2 teaspoons fresh chives, finely chopped

Steps:

In saucepan, cook shallots in butter over med-high heat, until softened.
Add cream. Simmer, uncovered, until reduced to about 2/3 cup.
Remove from heat. Stir in truffle oil.
Stir in chives.
Cut Camembert into wedges and arrange on plates.
Pour hot cream sauce over and around cheese.

Nutrition Facts : Calories 600.1, Fat 59.7, SaturatedFat 37.3, Cholesterol 208.9, Sodium 536.6, Carbohydrate 4.2, Sugar 0.4, Protein 13.8

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